TRI COLOUR SOUP (four servings)


Tomatoes (red, ripe) 400gms
Onions 25gms
Carrots 25gms
 Garlic (peeled) 15gms
Celery 10gms
Paparika ½ tspn
Butter 15gms
Bay leaf 1nos
 Pepper corn 4nos
Flour 15gms
Vegetable stock 800ml
Salt to taste
Honey 1tbspn

Fine chop tomatoes. Slice onions, chop carrots and celery. Melt butter in a saucepan. Gently fry garlic and onions. Add in carrots and celery. Stir for a minute. Add in flour and stir further for a minute. Add in tomatoes, paparika, salt, bay leaf and peppercorns. Cook for a few minutes, until tomatoes release water. Add stock. Bring to boil, remove scum, simmer for 20 minutes. Strain the liquid. Remove bay leaf and peppercorns. Puree the tomatoes. Add back to the liquid. Bring to a boil. Add honey and strain the liquid. Adjust salt. Keep aside.

Spinach 300gms
Butter 15gms
Flour 15gms
Onions 20gms
Garlic 15gms (chopped)
Cinnamons stick 1nos
Celery 1inch
Veg Stock 600ml
Salt to taste

Clean and wash spinach. Roughly chop. Melt butter in a saucepan. Add in garlic and onions. Add flour, stir for a minute. Add spinach and cinnamon. Add stock, stir until liquid comes to a boil. Remove scum. Simmer for 10 minutes. Strain liquid. Remove cinnamon. Cool the spinach. Puree in a blender. Add back to the liquid. Reboil, add salt. Strain again.
In a soup cup, pour the two hot soups simultaneously. Decorate with a lining of thick cream in the centre.

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